Superior care in serving your client has to be a priority for your staff. By training staff in the are of fine dining, whether you are a small BBQ house or a high end restaurant - service is as, if not more, important than the food. If your staff can master the art of service, and know what to expect from every type of dining client, then you can assure that your customers will leave feeling cared for and respected, making your restaurant a place they will tell friends about and come back to again and again. Consistency is key and knowing dining etiquette makes your servers more valuable. If you think your saving money by not training your staff, think again.
Having your servers know just what to do in any circumstance is key to having returning customer - and bigger tips for them! Service is an art form. The server is representing the restaurant, and the consistent care and protocol each server demonstrates makes your establishment the only one worth visiting...again and again. Give your servers the training they need, they will thank you; so will your diners.
Remember the bottle never moves closer to the table than just at the edge and never reach across or in front of a guest. Liquids are always poured from the right, and remember, never lift a wine glass by the bowl, always the stem. Did you know the parts of a glass?
Bowl-Stem-Foot! Now you know.